This week’s batch cooking included:
- Polenta, to be served with Mexican-Inspired Black Bean Salad, Broccolini and Guacamole
- Tomato & Garlic Cauliflower Rice with Lemon, to be served with leftover Spicy Italian Sausage and Ground Beef, and Wilted Kale & Spinach
- Crispy Baked Tofu Vegetarian Sandwiches
- Raspberry Chocolate Almond Bar Cookies
I started this week’s cooking session with slicing and freezing a block of Extra-Firm Tofu, to make Crispy Baked Tofu.
Then, I pulled out the ingredients I would need to complete the rest of my prep. I scrubbed the sweet potatoes for a batch of Roasted Sweet Potatoes, to be cooked in the oven simultaneously this week’s “Frittata,” (sausage and wilted spinach), while I cooked some broccolini, and a batch of Polenta on the stovetop.
To read more, press the “Continue Reading” button below and to the right.
While those cooked, I pulled the strings off of 1.5 pounds of sugar snap peas. When the broccolini was finished cooking, I used the same boiling salted water to briefly cook the sugar snap peas.
Once the broccolini and sugar snap peas were finished cooking, I quickly rinsed the same pan and then sautéed a bag of Trader Joe’s Broccoli Kale Slaw (sunflower seeds, dried fruit and packet of dressing set aside for a different use some other time) in 2 teaspoons of olive oil with salt and pepper.
When I was finished with the sautéed Broccoli Kale Slaw, I quickly rinsed the pan, and then added a bag of Trader Joe’s Organic Tuscan Kale (woody stems removed) to the pan, with 1 Tablespoon of water, salt and pepper — and then wilted it over medium-high heat, stirring frequently. After about 2-3 minutes, with the kale being almost completely finished, I added a bag of fresh spinach, and stirred the spinach into the kale and let the spinach wilt as I kept stirring over medium-high heat (about 1-2 minutes).
After a quick rinse of the pan, I made a batch of Tomato & Garlic Cauliflower Rice with Lemon.
Then, I worked on his dinners for this week: Mexican-Inspired Black Bean Salad
Our Fruit Snacks this week will be Pineapple with Apricots, Nectarines and Peaches:
Our Veggie Snacks this week will be sliced carrots, baby sweet peppers, radishes & fennel with 1 teaspoon of Trader Joe’s Goddess Dressing. I’ll pre-portion that combination, and then add sugar snap peas each day. By adding the sugar snaps at the last minute, the vinegar in the dressing won’t turn the sugar snaps army-green (which is merely visually unappealing — if that happens, they’re still plenty tasty!)
My breakfasts this week are Sausage and Wilted Spinach “Frittata” over Sautéed Broccoli and Kale Slaw:
My lunches will be Tomato & Garlic Cauliflower Rice with Lemon, served with 4 oz. of leftover Spicy Italian Sausage & Ground Beef and Wilted Kale & Spinach:
I finished my day of cooking by baking a batch of Raspberry Chocolate Almond Bar Cookies: